Hidden Veggie Spaghetti

My version of spaghetti sauce is absolutely packed to the brim with nutrients. All of the vegetables are pureed so that it's impossible for even the most picky eaters to identify individual veggie flavors. Note that this could easily be a vegetarian dish by substituting the ground turkey for diced mushrooms. To puree the vegetables, check out my Guide to Purees.

Ingredients
1 lb. lean ground turkey
½ onion, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
32oz. or 4 cups low-fat marinara sauce (I like using Prego Heart Smart Traditional sauce. It also comes in the big bottles sold at Costco.)
1 – 6oz. can tomato paste
¼ cup beet puree
⅓ cup carrot puree
⅓ cup zucchini puree
⅓ cup butternut squash puree
¼ cup sweet potato puree
½ cup Chianti wine
1 teaspoon Worcestershire sauce
Thin Spaghetti (Barilla Plus is a great, healthy, whole-grain alternative to the empty calories of plain enriched pasta)
Parmigiano-Reggiano

In a deep, nonstick pan (I use a nonstick wok) brown the meat on medium with some olive oil. Crumble with a wood spoon. Add the onion, garlic, and Italian seasoning. Let cook for 2 minutes while the onions get translucent. Add the marinara sauce, tomato paste, purees, 1 cup water, Worcestershire, and Chianti. Bring the heat up to medium-high so that the sauce comes to a mad simmer. Stir frequently. Turn down to medium-low and let cook for about 15-20 minutes.

Serve on spaghetti noodles with Parmigiano-Reggiano sprinkled on top.

Sauce: 12 servings; approx. 101 calories/serving, 4.5g fat, 6.7g carb, 1g protein